Guacamole isn’t just for scooping up with tortilla chips. It’s also fantastic dolloped on poached eggs for a weekend brunch!

Time: 30 Minutes

Serves: 6


3 ripe avocados – halved lengthwise and pits removed
2 cloves garlic – minced
2 tablespoons cilantro leaves – chopped
1 tablespoon fresh lime juice
1 teaspoon hot pepper sauce
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper



Preheat your barbecue grill on medium.

Place the avocados skin side up on the grill for five minutes or until they begin to brown.

Remove from the grill and let cool skin side down.

Scoop the fruit from the avocados into a bowl and discard the skins.

Add the remaining ingredients and mash with a fork until evenly blended and at your desired consistency.

If you are going to store it for anything more than a few minutes, cover it directly with cling wrap directly on top of the guacamole. Even with the lime juice, it will still brown over time when exposed to oxygen.

Get the PDF and nutrition info

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